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Italian Easter Egg Basket (Pupa Cu L'ova)

5.0(5)

This is a traditional treat brought over from Italy which is made for the celebration of Easter. I have fond memories of my mother making this each year. I don't know how to describe this tasty treat. It's not a cake nor is it a cookie. It's somewhere in between. All I know is that I like it, it's delicious and I enjoy it very much Please feel free to alter this recipe in any way. For instance, some people prefer almond flavoring instead anise. Whatever suggestions or changes you make in either the quantities of ingredients or methods please let everyone know the results through the "Comments" section. I'm sure that any recipe can be improved upon.

by Chef 468640·published 2007-03-25

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Dessert

Servings

6 Baskets, 6 serving(s)

Total time

55 min

prep 35 min

Calories / serving

1003 kcal

Ingredients (7)

serves

1 cup sugarsugar
16 tablespoons butterbutter
6 eggsegg
2 teaspoons anise or 2 teaspoons your favorite extract
6 cups flourflour
6 teaspoons baking powderbaking-powder
6 eggs, uncooked, dyedegg

Instructions (8 steps)

01Thoroughly mix first two ingredients.
02Add eggs one at a time and completely mix after each.
03Add the extract and beat until smooth.
04Whisk flour and baking powder together and add to egg mixture just enough to make a workable dough.
05Roll a piece of dough into a ball and flatten it to make a 4-inch diameter round onto cookie sheet.
06Roll some dough into a 1/4-inch diameter "rope" and cut 2 pieces enough to crisscross a raw egg which is placed in the center of the round and the edges sealed.o.

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Rich recipe — supports nutrition-aware planning.